Lily Walker
Course: Main Course Cuisine: American Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Calories: 206kcal
Let’s get started!
– 1 pound elbow macaroni – 4 cups chicken broth or vegetable broth low sodium – 3 tablespoons unsalted butter – 12 ounces sharp Cheddar cheese shredded 3 cups tightly packed – 1/2 cup Parmesan cheese shredded about 2 ounces – 1/2 cup sour cream – 1 1/2 teaspoons yellow mustard – 1/8 teaspoon cayenne pepper
1. Put 4 cups water, macaroni pasta, paprika, mustard, and garlic powder into a 6-quart instant pot multicooker. Mix well to blend. 2. Put in some butter. Place the lid* on top of the pressure cooker and program it to operate at high pressure for four minutes.
3. Following the manufacturer's instructions for a rapid release, wait until all of the pressure has been released after the cooking cycle is finished. ** Switch off your instant pot. 4. Add the evaporated milk and stir immediately. Stirring after each addition, add the cheese one cup at a time.
5. When the cheese is fully melted, taste and serve immediately, garnishing with freshly ground black pepper if preferred. Add a little boiling water and mix to make a looser cheese sauce if desired. Present right away.